1 bag spinach, frozen, chopped, thawed and drained (16 ounce - 450 G)
1 teaspoon nutmeg, pumpkin spice seasoning
½ cup freshly grated parmigiano-reggiano cheese (55 g)
¼ cup shredded mozzarella cheese (25 g)
kosher salt, to taste
ground black pepper, to taste
The Last Pasta Dough Recipe You’ll Ever Need, for assembly
Nutrition Info
Calories 545
Fat 39g
Carbs 9g
Fiber 0g
Sugar 1g
Protein 38g
How to Make It
1. Step
Add the ricotta to a strainer or wrap in cheesecloth and hang over a medium bowl. Refrigerate overnight to drain excess moisture. This step is optional, but will help you achieve an extra creamy filling.
2. Step
In a food processor, combine the ricotta, spinach, nutmeg, Parmigiano-Reggiano, and mozzarella and blend until smooth and rich. Season with salt and pepper to taste.
3. Step
Use to fill your favorite pasta shapes, such as ravioli or tortellini.
